Easy Orange Cranberry Bread

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Servings: 1 loaf

Total Time: 1 hour 15 mins

There’s just something about these two flavours that balance each other out — the taste of tangy orange in comparison to a more mellow and tart cranberry flavour. The yin-yang in the fruit world packs a powerful punch in this easy-to-make loaf that’s sure to wow every dinner guest.

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INGREDIENTS

2	cups (500 mL) All-purpose flour
½	cup (125 mL) Sugar
2	tsp (10 mL) Baking powder
2	tsp (10 mL) Baking soda
¼	cup (60 mL) Vegetable shortening
2	large Eggs
⅔	cup (170 mL) Fresh orange juice
½	segmented, cut up small Orange
1	tbsp (15 mL) Orange zest
1	cup (250 mL) coarsely chopped Cranberries

INSTRUCTIONS

Prepare a 9x5 inch (23x13 cm) pan. Grease with butter or cooking spray, then lightly flour OR line pan with parchment paper. Alternatively, use muffin liners to make regular or mini muffins.
Preheat oven to 350°F (180°C).
In a stand mixer or in a large bowl, combine flour, sugar, baking powder and baking soda.
Mix in shortening until it is slightly crumbly in texture.
Mix in eggs, orange juice, zest, orange and cranberries until combined.
Pour into a prepared pan or muffin tins and bake for approximately 60 minutes until toothpick comes out clean when inserted in the centre of the loaf. Muffins will take less time and should be checked after 25 minutes.
Cool for approx. 10 minutes, then flip to remove it from the pan and place on a cooling rack.
Store in an air-tight container for up to 3 days. Also freezes well.

Easy Orange Cranberry Bread

INGREDIENTS

INSTRUCTIONS

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